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salting
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Pink salmon
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Обоснование целесообразности использования пряных смесей при посоле горбуши низкотемпературным способом : THE RATIONALE FOR THE USE OF SPICE BLENDS IN THE PINK SALMON LOW-TEMPERATU...
by
М. В. Благонравова
,
И. В. Запороцкий
Published 2019
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Report
1
Author
И. В. Запороцкий
1
М. В. Благонравова
1
Topic
light-salted products
1
low- temperature salting
1
organoleptic evaluation
1
pink salmon
1
salted blends
1
salting
spices
1
горбуша
1
малосоленая продукция
1
низкотемпературный посол
1
органолептическая оценка
1
посол
1
посольные смеси
1
пряности
1
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DataCite Metadata Store (German National Library of Science and Technology)
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Pink salmon
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